Pork meat products functional value and safety parameters improving by using lactic acid fermentation of savory plants

Elena Bartkiene, Erika Mozuriene, Grazina Juodeikiene, Daiva Zadeike, Audrius Maruska, Mantas Stankevicius, Ona Ragazinskiene, Dalia Cizeikiene
  • Journal of Food Science and Technology, May 2015, Springer Science + Business Media
  • DOI: 10.1007/s13197-015-1861-9
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The following have contributed to this page: Dr Daiva Zadeike